Description
Crispy Parmesan Carrots with a cheesy crust offer a delightful twist to roasted vegetables. Coated with a flavorful marinade of garlic, smoked paprika, cumin, and chili, and finished with a crispy layer of freshly grated Parmesan cheese, these carrots make a perfect side dish for any holiday or roast dinner.
Ingredients
Units
Scale
Carrots and Marinade
- 6 medium-large carrots (approx 700 grams)
- 2 tablespoon extra virgin olive oil
- 2 large garlic cloves minced or grated
- 2 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder or red pepper flakes
- Pinch of sea salt
- Handful fresh parsley finely chopped
Cheese Coating
- 70 grams freshly grated parmesan cheese (Parmigiano Reggiano cheese)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400℉) to ensure it’s ready for roasting the carrots.
- Prepare Carrots: Peel the carrots and slice each one in half lengthways, then cut those halves in half again so that each piece has a flat side for better browning.
- Make Marinade: In a large bowl, combine olive oil, grated garlic, smoked paprika, cumin, chili powder or red pepper flakes, chopped parsley, and a pinch of sea salt. Mix well to create a flavorful marinade.
- Marinate Carrots: Add the prepared carrot pieces to the marinade and toss thoroughly to coat all pieces evenly.
- Prepare Baking Sheet: Sprinkle a handful of freshly grated Parmesan cheese onto a non-stick oven dish or baking sheet to prevent sticking and add extra flavor.
- Coat Carrots in Cheese: Dip the flat side of each marinated carrot piece into the remaining grated Parmesan cheese and place them cheese-side down on the baking sheet, ensuring they are arranged in a single layer without gaps.
- Roast Carrots: Roast in the preheated oven for 25 minutes until the carrots are fork tender and the parmesan crust is golden and crispy.
- Flip Carrots: Remove from oven and immediately use a spatula to flip each carrot piece to reveal the crispy parmesan crust side up.
- Serve: Serve the crispy parmesan carrots hot as a delicious side dish alongside holiday meals or roast dinners, pairing wonderfully with meat-free gravy or your favorite accompaniments.
Notes
- For extra spice, increase the chili powder or red pepper flakes to taste.
- If you prefer a milder flavor, reduce the smoked paprika and chili powder by half.
- Use freshly grated Parmesan cheese for best melting and crisping results.
- You can substitute fresh parsley with dried parsley if fresh is unavailable, but use less dried herb.
- Make sure carrots are arranged in a single layer without overlapping to ensure even roasting and crisping.
- Check doneness by inserting a fork or toothpick; the carrots should be tender but still hold their shape.
- Leftovers can be refrigerated and gently reheated in the oven to preserve crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
